David Tanis

Dust off that waffle iron. You're going to want to make more than one of these supper-worthy sandwiches with crisped dimples and ooey, gooey interior. And no spattered stovetop to clean!

Quite simply, these are sturdy kale, collards, chard, and mustard greens are coaxed to enticingness by slowly simmering them with ham hocks or bacon, onions, and spices. A Southern classic reinvented.

Bet you've already got everything you need for this frugal pantry pasta. All you need now is 15 minutes to pull it together.

An elegant and easy riff on steak au poivre that's made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.

Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.

The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.

These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.

Tender braised dark meat, moist roasted white meat, and skin so crisp you could weep. The best of all parts of the bird...minus the traditional hand-wringing.